ZUCCHINI WITH QUINOA AND PEANUTS PANCAKE

Another reason why I love summer! Zucchini. It’s abundance and I love zucchini period. I’ve tried to incorporate zucchini into many dishes I can think of. This pancake, is really very yummy and it’s a complete meal on its own. Packed with nutrients and if you never tried quinoa before, give it a chance. This ancient grain is a nutrition powerhouse. We love quinoa and have eaten it more and more often, almost replace the brown rice.

I’ve made these zucchini with quinoa and peanuts pancakes half a dozen time at least, in the past two weeks lol. They are gone quickly in this house. This pancake can satifsy your carb and protein cravings at the same time 😉

ZUCCHINI WITH QUINOA AND PEANUTS PANCAKE

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6-8 servings

**The recipe is written in Metric and sometimes I include U.S. Measurements**

Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.

INGREDIENTS

2large zucchinis - trim both ends but don't peel - About 2 lbs

1/2cupuncooked quinoa

1/2cuproasted peanuts

3clovesgarlic - peeled and grated

1/2cupof spring onion - finely chopped

2large eggs - beaten

1cupof grated parmesan cheese

1/2tspof salt - divided

2-3turns of freshly ground black pepper

Olive oil for pan-frying

Sour cream - for serving

INSTRUCTIONS

Grate the zucchini in a large holes. Place the grated zucchini in a colander and sprinkle about 1/4 tsp of salt and toss to mix and let stand for about 15 minutes. The salt will draw out water from the zucchini. Use a paper towel to gently press some extra water out from the zucchini. The zucchini should be just moist. Meanwhile, place the quinoa and roasted peanuts in a food processor and process into a powder

Place the zucchini in a large mixing bowl along with the rest of the ingredients (except for oil and sour cream) and stir to mix everything. Do this only when you are ready to cook the pancake. If you let the batter sit around for too long, it will become watery

Preheat about 1 Tbsp of oil in a pan over medium heat. Scoop about 1/4 cup of batter and place into a pan. Use a spatula to gently press it into about 3-inch pancake. Cook over medium heat until golden brown, about 5 minutes. Flip over and cook until brown. Repeat with the rest of the batter and add oil as needed

Hi! I'm Marvellina! I'm a home cook based in Minnesota. You will find over 1K+ delicious and easy Indonesian, Southeast Asian, Chinese & and Asian Fusion recipes here. Browse recipes right away or read more about me